Warm summer nights to me mean one thing: ice cream. A creamy pure vanilla bean ice cream is hard to beat. Except if you add two chocolate chip cookies to it and find yourself eating a chocolate, walnut (gluten AND vegan) free ice cream sandwich. DELICIOUS! I’m serious. I know what you are thinking. Gluten-free and vegan? How can that be good? But trust me. David agrees that these are by far the best cookies we’ve had in a long time. The walnuts and chocolate chips add the perfect texture. But don’t just take my word for it, go ahead and make it yourself.
What’s in them:
3/4 cup coconut oil (in it’s liquid state)
6-8 tablespoons unsweetened applesauce
1 teaspoon salt
2 tablespoons vanilla extract
1 cup Turbinado Raw Sugar
2 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xantham gum
3/4 cup chocolate chips
1/2 cup chopped walnuts
(If you like sweeter cookies, add either 1/4 cup brown sugar or 1/4 cup more turbinado sugar)
Here’s how to make them:
1. Preheat oven to 325 degrees. I actually had to increase the temp to 340 but gauge this on how your oven cooks. Also, if your coconut oil is solid, you will need to melt it by placing the glass jar in boiling hot water until it’s melted, about 10 minutes.
2. In a small bowl, mix the coconut oil, applesauce, salt, vanilla, and sugar.
3. In a different bowl, wisk flour, flax meal, baking soda and xantham gum until it is well mixed.
4. Combine wet ingredients with dry and mix till completely blended.
5. Use your hands to make each cookie ‘patty’ so they are the same size. You can really make them any size you want. Just roll them into a ball and flatten into what would look like a meat patty.
6. Bake for 10-15 minutes, then let cool all the way. Usually I like my cookies a little under baked but you want them a little more ‘done’ so they have a crunchy texture for the sandwich. I stick mine in the refrigerator so it is firm and cool for when we form the ice cream to it.
7. Once cool, scoop out the ice cream (works better if it is somewhat melted) on one side of the cookie and place the other end on top, slightly mushing them together. You can make your own vanilla bean ice cream or use a different flavor but we bought Julie’s Organic Vanilla Bean Ice Cream.
8. Place back in the freezer so they firm up.